Simple as.
>>22156253you sure as hell are simple aren't you?
>>22156261you can make fun of him for being a retard but he’s 100% right. ‘rals > ‘bows
>>22156278I'd rather make fun of you for being a white knight faggot and even more retarded.
>>22156287what’s goin with you big guy? the red pill too hard to swallow?
>>22156294He lost his elbows in an accident so he had to replace them with elbow macaroni
>>22156253I agree. However the spirals box contains less (5.5oz vs 7.25oz) product than many other "flavors". Even the Three Cheese, which are shells, has the same amount as original blue box. It makes me hesitant to getting it all the time
>>22156253Any pasta is better than elbows. A good mac and cheese is all about cheesemaxxing. Pasta that holds onto choose like spirals and shells are way better. It's just science.Unironically even the character licensed pasta is better.
>>22156561this shit changed the world forever. texturemogs macaroni to hell and back
>>22156561I found the SpongeBob mac and cheese to be mushy but this was 15 years ago and my mom cooks pasta for too long, so maybe ill give it a try again
>>22156561Exactly
>>22156253I love this as a side for a good steak. A better flavor pairing than angel hair pasta with herbs and butter.I add nutmeg to make the cheese flavor taste less cheap and a slice of muenster cheese to make it stickier.
>>22156561shells are dogshit, worst shape
>>22156801Shhh you're going to wake up the velveetards
>>22156804We’re up
>>22156880in my country, for some reason shells are always slightly more expensive that elbows or spirals, I have no idea why
>>22156896shells are harder to make imoelbows and spirals are just one long piece that's cut up
>>22156253This is the superior Mac and Cheese. Accept no substitute.
>>22156909>shells are harder to make imoMaybe in 1852 (or the traditional ones, which are entirely different from the modern shells you guys are talking about).Machines do all the work at lightning speed, exactly like video related but a bajillion times faster, so unless >>22156896 is getting traditional shells (YouTube related at the bottom), there's no reason for them to cost more.https://www.youtube.com/watch?t=80&v=qsFTO2aO5gs
>>22156253for me it's 3 cheese with minimal milk to make the pasta sauce thicc n salty with a grind or two of black pepper and maybe some hot sauce
>>22156561Character Licensed pasta is the best out of all of them. They have so much surface area for cheese to stick to and their al dente is so much better than a standard shape like elbow or spiral.
>>22156943I do get this from time to time.
i'm surprised elbows have a place, they're in 2nd to last place. angel hair is the worst
>>22156253My favorites are the Kraft three cheese shells. I shred a string mozzarella cheese and it ends up being really gooey and yummy :3
tubes > elbows
>>22157970man I keep thinking I love bucatini but that shit needs to come with a bib. nay, a poncho.
>>22156253Americans can't make their own macaroni and cheese from scratch, because they are either too poor or don't know how.This is freedom......
>>22156253Spirals do not belong in mac n cheese.Is there any definitive ranking of genuinely good mac n cheese? I've always had Annie's but the most recents times I've made it have been disappointing. I bought the Jerma recommendation of the Kraft Deluxe, but instantly chucked it when I saw the cheese was a bunch of goo in a bag instead of the usual powder. Surely, there must be a less gross alternative.
>>22156584They're great when al dente (meaning all dent) (full of dents)
i'm pretty sure you need to be clinically retarded (or in some other state of arrested development) to eat boxed mac and cheese as an adult.
>>22158045Yeah it's much easier to just boil pasta and dump in a spoonful of cheez whiz
>>22157991What I don't understand is why they don't just do the Italian method: knead butter and grated cheese together with cream cheese (we use bel paese but I suppose Philadelphia could work), boil pasta, drain and reserve some of the water, mix the hot pasta with the butter/cheese mixture in the saucepan, adding pasta water a little at a time until the sauce coats the pasta. Alternately, you can use warm milk instead of pasta water but it paradoxically won't be as creamy.It takes exactly the same amount of time and skill as boxed mix if you buy pregrated cheese, slightly longer if you don't
>>22158050what do Italians know about a proper French sauce
>>22158053The fact that the majority of French cuisine was taken there by Catherine de Medici, probably. And making macaroni and cheese with Mornay is a more modern thing. The original English-language recipes didn't use a roux or mustard at all.
>>22156253>mac & cheese*macaroni cheese
>>22158004Supposedly they sold out to General Mills, who changed the recipe. Try goodles
fusilli bucati is the apex pasta shape
>>22156253Wacky Wheels was the best and the closest thing to them is character shapes. Still not the same.
When i had to be gluten free i made tinkyada little dreams The texture was really finicky because rice noodles, but if i made them perfectly it was really nice
>>22157318Ive been putting sriracha in my mac for 30 years, it is fantastic
>>22157991You're thinking of Canadians. WASP Southerners make their own Mac.
>>22157991Kraft dinner is one of Canada's national dishes despite Kraft being an American company
>>22156561I miss the nascar macaroni for this exact reason. Hell they need to sell multi-shaped characters in large generic bags. I also used Egg noodles to make mac and cheese but that didn't work out. I tried japaneses udon noodles for shrimp alfredo sauce and it worked great since flat noodles hold the sauce better.
>>22158004Hate to say it you are going to have to DIY it. Make 1 cup of pasta separately, Save 1/4 cup of the pasta water for the Roux.half&half or heavy cream if your a lard assflour of any type1/6th a stick of butter or more melt together and mix with a whisk for roughly 3 mins with pasta water added to itThen turn down the heat and slowly add in the soft cheese that you cut from the block. You cannot use bagged shredded since the starch on it will affect the sauce negatively. If you add hard cheese then you need to finely dice or crumble to get it to melt at all or if its Asiago it will add texture to the sauce. Then once you are done melting you can add to pasta.
This is the best mac and cheese I ever had
>>22158050
>>22156561>doesnt understand noodle to sauce ratio
>>22159446>Reads post about Italian>Randomly concedes to all GermansBut thanksAccepted
>>22158915>WASP>Southerners>make their own Mac.yeah just like those latino germans make their own jollof rice
>>22160195You're extremely fucking retarded, Jesus fuck.
